KIMCHI

Very popular dish that I fell in love with at the time I has been traveling in South Korea. It is also very healthy and be sure you will get it with a every single meal in S. Korea. So I decided to prepare few jars for further consumption anytime I need some at home.

3 kg Napa cabbage

300 g salt

Water

Paste:

125 g chili paste

50 g ginger

50 g garlic

50 ml fish sauce

3 tablespoons sugar

Put the salt in the water and pickle the cabbage in salty water for at least 1 day (cabbage should be under the water). Put all other ingredients in the blender and mix until smooth. Remove the cabbage from the water and put it in the bowl and mix with the paste. Put the marinated cabbage to the jar and coop up and close the jar. Leave the jar for 1-2 days in room temperature and then store in cold. Although you can start eating anytime, Kimchi needs at least 2 weeks to develop the flavors and then you can store it for months.

* you can of course add other seasonal vegetables (spring onion, radish, carrot)